Comforting, creamy, and full of plant-powered goodness, this pasta bake combines tender broccoli, hearty white beans, and a velvety sauce for a satisfying, crowd-pleasing meal. Perfect for cozy nights or sharing with loved ones at the table.
Pasta Bake
1 pound pipe rigate pasta, or other short tubed or curly pasta
¼ cup extra virgin olive oil, divided
1 onion, chopped
1 large leek, white and pale green parts only, cleaned well and thinly sliced
½ tsp salt, divided
Freshly ground black pepper
1 large head broccoli, cut into bite sized florets (about 4-5 cups florets)
1 (15.5 oz) can great northern beans, drained and rinsed
½ cup panko breadcrumbs
¼ tsp garlic powder
½ cup thinly sliced fresh basil leaves
Cashew Cream
1 cup raw cashews
1 ¾ cups water
2 cloves garlic
¼ cup nutritional yeast
1 Tbsp olive oil
1 Tbsp white miso
1 Tbsp unseasoned rice vinegar
¾ tsp ground mustard powder
1 ¼ tsp salt
Preheat oven to 350 degrees Fahrenheit.
In a large pot of boiling, well salted water, cook pasta according to package directions until al dente (or slightly undercooked). Add broccoli florets to the pot alongside the pasta and bring water back to a boil; cook for an additional minute and then strain broccoli and pasta together.
While pasta is cooking, heat 2 Tbsp olive oil in a medium skillet over medium high heat. Add onions and leeks and saute, stirring frequently, for 5-6 minutes, or until tender and lightly golden around some edges. Season with ¼ tsp salt and black pepper, to taste. Set aside.
To make the cashew cream: add all cashew cream ingredients in a high speed blender and blend on high until completely smooth, about 1 minute.
